LynnB wrote:Zorkmead,
I don’t think I’ve ever had a homemade English muffin. We eat a lot of Bay’s. I like their multigrain and the other members of my family enjoy the cinnamon raisin.
LynnB wrote:Zorkmead,
I don’t think I’ve ever had a homemade English muffin. We eat a lot of Bay’s. I like their multigrain and the other members of my family enjoy the cinnamon raisin.
In your opinion, is the work to reward worth it to make your own? Maybe that’s obvious as you are doing it but what’s better about them - fluffier? Chewier? I’m genuinely curious and do find your post inspirational. I love the flavor of rye.
ronnie_suburban wrote:That looks great, Lynn! It's just about time for me to buy some bananas and let them age out.
=R=
LynnB wrote:We really enjoyed the flavor combo of the cornmeal with the blueberries. Drizzled with a little maple syrup, these were very good.
zorkmead wrote:So I've been playing around with this cinnamon roll recipe for a while:
https://www.kingarthurbaking.com/recipe ... lls-recipe
Cinnamon rolls are part of our Sunday morning breakfast rotation, but I tried this recipe because I wasn't totally happy with the one I'd been making for years. I like the texture results from the tangzhong method, but we thought the rolls were too rich and sweet for breakfast as written.
This time I made the dough recipe as written, but made 12 rolls. Then I filled them by brushing the dough with heavy cream, then sprinkling them with about 2 Tbs cinnamon, 2 Tbs white sugar and 1/4 tsp cloves before rolling. I also added raisins to the filling (if I had my way I'd add nuts too, but that's a bridge too far for some of my eaters ).I drizzled the rolls with a glaze made of powdered sugar, milk and vanilla right before we ate.
Clearly there is a lot of room for me to improve in cutting the rolls to a uniform size - but I should get some practice because we like this iteration and will add it to our rotation!
tjr wrote:I cooked them in my electric tortilla maker, so they're a little less pretty than if rolled and grilled on a skillet. Very good for wrap sandwiches hot off the press, and still plenty flexible after a couple days in the fridge An interesting method using boiling water, somewhat similar to Mandarin pancakes but with yeast leavening.
tjr wrote:Thanks! They definitely are thinner and about 10" diameter when made in the electric tortilla press, more like a flour tortilla. I was in a bit of a hurry and the press definitely turns them out fast and uniform.
. . .
I make the pita bread from Rose Levy Beranbaum's Bread Bible with a little less water, then roll it as thin as possible, about 1/8". Then I grill it in a skillet at low heat. The result is similar to the tannour bread sold at Jerry's - I can't remember the brand, maybe Al Khyam?
zorkmead wrote:I did some baking this weekend as well.
Classic Bialy's:
https://www.kingarthurbaking.com/recipe ... lys-recipe
ronnie_suburban wrote:Yeah, those look really nice. How did the truffle work out?
ronnie_suburban wrote:The Sesame Honey Whole Wheat Sourdough Bread looks terrific.
I had the same idea - it's such a pillowy, easy to shape dough. Usually I make semi-brioche/egg buns that are quite good, but slightly bucky and hard to shape into hot dog or brat buns. Tangzhong definitely seems worth a try.zorkmead wrote:I'm curious to bake hamburger buns using the tangzhong method - it seems like it would be a good use for it.
zorkmead wrote:Those pizza's look delicious. How did you find the crust's texture? Every time we've tried whole wheat pizza dough it seems to come out sort of tough and too chewy (we like a chewy crust, but it can go too far).
- zorkmead